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  <title xml:lang="en">Chocolate Coating</title>
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<h1>Chocolate Coating</h1>

<table class="recipe">
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  <td>8 oz (250 g) semisweet or bittersweet chocolate, chopped</td>
  <td>melt</td>
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<ol>
<li>Place the chocolate in the top pan of a double boiler or in a
heatproof bowl. Set over (but not touching) simmering water and heat,
stirring frequently, until melted and smooth.
<li>Remove from heat
<li>To coat cookie tops with the chocolate, use the back of a spoon to
spread it evenly on the tops
<li>To drizzle the chocolate decoratively over the cookies, dip the
tines of a fork into the chocolate and wave them back and forth over
the cookies
<li>Refrigerate all chocolate-coated cookies until the chocolate sets,
then transfer to a covered container and store in the refrigerator
</ol>

<p>Makes about &#190; cups</p>
<p class="confession">Shamelessly stolen from the Williams-Sonoma
<cite>Gifts from the Kitchen</cite>, recipes by Kristine Kidd</p>
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